Thai Red Curry + Jasmine Rice

Method

1. 1

   Quick red paste: blend 6 dry red chilies (soaked), 1 onion, 4 garlic, 1" ginger, lemongrass, zest of 1 lime, 1 tsp cumin, 1 tsp coriander powder and 2 tbsp water.

2. 2

   Heat 1 tbsp oil; sauté the paste 2 mins.

3. 3

   Pour 400 ml coconut milk and bring to a gentle simmer.

4. 4

   Add 3 cups veg — baby corn, beans, mushroom, capsicum, carrot, broccoli, tofu/paneer.

5. 5

   Season with 1 tbsp soy sauce, 1 tsp brown sugar, juice of 1 lime and salt. Simmer 6 mins.

6. 6

   Stir in torn basil leaves; switch off.

7. 7

   Cook 1.5 cups jasmine rice in 3 cups water; serve hot with the curry.

Adapted from Hebbar's Kitchen – Thai Red Curry